How to Cook Couscous
Since couscous is an ingredient better known in international cuisine than American, some people think of it as "exotic" and shy away from learning how to cook couscous. But this granular pasta with North African roots could hardly be more basic. And it's a cinch to prepare: The fast-cooking variety needs only as long as it takes to soak up boiled water or hot broth -- just a few moments, and it's done. Use couscous in much the same way as you would rice or another grain. Add it to soups or stews, serve it as a side dish or use it chilled in salads. Couscous is an especially good choice if you're making a broth-based meal since it cooks by absorbing the liquid, and thus the flavor. You can use couscous a variety of dishes, as you would rice or another grain. Add it to soups or stews, serve it as a side dish or even use it chilled in salads. Couscous is an especially good choice if you're cooking a broth-based meal since it cooks by absorbing the liquid, and thus the flavor. Once you discover all of its possibilities, couscous will become a pantry staple. Below, couscous teams up with fresh mushrooms, tomatoes and a blend of flavorful herbs for a light and savory side dish recipe you can make in just 20 minutes.
Hi. I'm Miranda with Recipe.com and, today, I'm gonna show you how to make Herbed Couscous and Vegetables. So, quick cooking couscous teamed up with mushrooms and tomatoes make this a quick and delicious 20-minute side dish. I have our ingredients all laid out here so let's get started. So let's start with our ingredients. We have one cup of sliced mushrooms, I'm using button mushrooms here; one tablespoon of butter; one cup of water; one tablespoon of fresh snipped parsley; 1-1/2 teaspoons of snipped fresh basil or a half of a teaspoon of dry basil, if that's what you have on hand; half of a teaspoon of snipped fresh oregano, or an eighth of a teaspoon of dry oregano; a quarter of a teaspoon of salt; a dash of pepper; two-thirds a cup of quick cooking couscous; and then one medium tomato, chopped. So what we're going to begin to do is turn on this medium-sized little pan here and we're going to cook the mushrooms in this butter until they're nice and tender. And that will take just a couple of minutes in the pan. Okay, so my mushrooms are getting nice and tender, a little bit brown. It's now time to carefully, 'cause you're dealing with a really hot pan, add in the water, and then all of our fresh herbs here, and the salt and the pepper, and we're gonna bring this up to a boil before adding in our couscous. This has come to a boil. The herbs, it smells fantastic, so let's just add in our couscous. We are going to leave our tomatoes to the side. We've not forgotten about them. Those will go in the end. So turn off our heat, give this a nice stir, pop that cover back on, and let this sit and cook for about 5 minutes or until the liquid gets nice and absorbed. All right, so it's been 5 minutes. Look how perfectly this couscous has cooked and absorbed the liquid. Fantastic. Smells great. Love all the fresh herbs. Now, all we're gonna do is just stir in our tomatoes. Great. Look at that. How easy? Something a little bit different maybe than, you know, standard rice. Nice little interesting grain. Look how pretty and colorful this is. Looks great. This would be great with like any sort of meat as a side dish or you could even pair it with a salad. So many things you could do. I'm gonna garnish this with some fresh parsley. That's optional but I think it adds a nice little extra something. And there you go. Easy and delicious. That's how you make Herbed Couscous and Vegetables.
What You'll Need
- 1 cup sliced fresh mushrooms
- 1 tablespoon margarine or butter
- 1 cup water
- 1 tablespoon snipped fresh parsley
- 1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon snipped fresh oregano or 1/8 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
- Dash pepper
- 2/3 cup quick-cooking couscous
- 1 medium tomato, chopped
- Fresh parsley sprigs (optional)
Step By Step
In a medium saucepan cook mushrooms in hot margarine or butter until tender.
Carefully add water to saucepan. Stir in snipped parsley, basil, oregano, salt, and pepper. Bring to boiling. Stir in couscous. Remove from heat.
Cover and let stand about 5 minutes or until liquid has been absorbed. Stir in tomato. If desired, garnish with fresh parsley sprigs. Makes 4 servings.
Knowing how to cook couscous is an easy way to vary your recipe repertoire and to introduce new textures and flavors.
Per Serving: cal. (kcal) 150, Fat, total (g) 4, chol. (mg) 8, sat. fat (g) 2, carb. (g) 25, fiber (g) 2, pro. (g) 5, vit. A (RE) 72, vit. C (mg) 7, sodium (mg) 185, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet